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5 from 1 vote

Roasted Berries and Peach Dump Cake

This easy dump cake is made with minimal ingredients and is a classic dessert and the perfect recipe for a potluck. It is bursting with fruity and buttery goodness.
Prep Time8 mins
Cook Time1 hr 20 mins
Total Time1 hr 28 mins
Course: Desserts
Cuisine: American
Servings: 12 servings
Calories: 224kcal


Roasted Berries and Peaches:

  • 12 ounces blueberries fresh or frozen
  • 12 ounces blackberries fresh or frozen
  • 3/4 cup granulated sugar divided
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 2 peaches sliced
  • 1 cup water

Dump Cake:

  • 1 (18-ounce )box white cake mix
  • 1 cup Land O Lakes® Butter with Canola Oil
  • Whipped cream or vanilla ice cream for serving


Roasted Berries:

  • Preheat oven to 450 degrees F.
  • Place blueberries and blackberries in a medium baking dish and toss with ½ cup sugar, vanilla, and cinnamon.
  • Place peaches in a small baking dish and toss with 1/4 cup sugar.
  • Place baking dishes in oven and roast for 20 minutes.
  • Stir 1 cup of water into berries.
  • Refrigerate roasted fruit overnight or cool to room temperature before using for cake.

Dump Cake:

  • Preheat oven to 350 degrees F.
  • Dump the roasted berries and peaches into a 9- by 13-inch baking dish or 12-inch cast-iron skillet. Sprinkle the cake mix over the top of the fruit. Spoon the butter with canola oil into tablespoons and distribute evenly over the surface of the cake mix.
  • Bake for 50 minutes to 1 hour until bubbly.
  • Broil for 1 to 3 minutes until golden brown.
  • Serve warm with whipped cream or vanilla ice cream.


Nutrition facts do not include whipping cream. 
You can use nectarines instead of peaches. 


Serving: 1piece | Calories: 224kcal | Carbohydrates: 22g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 137mg | Potassium: 120mg | Fiber: 3g | Sugar: 19g | Vitamin A: 630IU | Vitamin C: 10mg | Calcium: 16mg | Iron: 1mg